Small Cheesecakes with Caramel

Summary

Prep Time	40 mins
Cook Time	25 mins
Total Time	1 hr 5 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

To sprinkle:

Chocolate, white, grated
Sea salt, coarse

Instructions

You need 12 paper cases to line the muffin tin.
First, the biscuits are finely crumbled (either electrically or manually; e.g. with a mortar) and then mixed with 30 g of the sugar and 5 teaspoons of soft butter.
Place the paper cases in the hollows of the muffin tray and press the biscuit crumbs to the bottom.
Mix the cream cheese, sour cream, eggs, 75 g sugar, vanilla sugar and cornstarch until creamy. Pour this cheese mixture into the molds.
I left some of the cheese mixture. I then filled them into four silicone molds and simply baked them with the muffin tray.
The cheesecakes are baked for 20 to 25 minutes at 175 degrees. Then take it out and let it cool down.
For the caramel sauce, the remaining 50 g of sugar are caramelized in a pan. 1 teaspoon of butter is melted in it. Now the hot cream is added. Bring to the boil briefly beforehand, under no circumstances add cold cream to the sugar. Let everything simmer for about three minutes, then transfer immediately and let cool down.
To serve, distribute the caramel sauce on the cheesecakes and sprinkle with grated white chocolate or a little coarse sea salt as desired.

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